Balsamic And Sherry Vinaigrette Mustards Recipes

BALSAMIC AND MUSTARD VINAIGRETTE

Steps:

• Gather the ingredients.
• Combine all ingredients-oil, vinegar, mustard, garlic powder, salt, and pepper-in a jar. Cover and shake until well blended. Alternatively, you can use a whisk or electric blender to combine the ingredients. Taste and adjust seasonings.
• Serve with salads or cover and refrigerate until serving time. Shake again before using.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

HONEY DIJON BALSAMIC VINAIGRETTE

Steps:

• Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

BALSAMIC MUSTARD

Steps:

• Grind mustard seeds in a spice grinder, mortar and pestle, or mini food processor, until a fine meal texture. (Add the mustard powder if the seeds aren't grinding up.).
• Place in a bowl and stir in the water.
• Let stand, uncovered and unrefrigerated, for 1 - 4 hours, stirring occasionally.
• Scrape into food processor, add remaining ingredients, and process until quite smooth.
• Taste and add balsamic vinegar, sugar, salt or garlic to taste, keeping in mind that the flavours will mellow over time.
• Place mustard into a clean, dry jar and cover tightly.
• Note: The original recipe states that the mustard will keep indefinitely on the shelf or refrigerated. I have not tried keeping it unrefrigerated so please do so at your own discretion.

BALSAMIC-ROSEMARY VINAIGRETTE

Steps:

• In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

BALSAMIC AND SHERRY VINAIGRETTE (MUSTARDS )

Steps:

• Whisk together the sherry vinegar and balsamic vinegar, shallot, salt and pepper in a small bowl until the salt is dissolved, About 30 sec. Gradually whisk in the olive oil and canola, and continue to whisk until fully emulsified. Taste and adjust the seasoning.